Heat oven to 375 F. Grease baking sheet with extra virgin olive oil or line with parchment paper, placing sprouts on one side and the squash on the other.
Bake for 25 minutes. Remove sprouts and place in a large bowl. Continue baking squash for 15 more minutes.
While vegetables are roasting, rinse quinoa in a small strainer. Heat a saucepan over medium heat. Cook quinoa for 2 minutes until lightly toasted. Add 1 1/3 cups water and turn heat to high. Once boiling, cover and cook for 15 minutes or until quinoa is fluffy.
In a small bowl whisk together orange juice, vinegar, hemp seeds, salt and pepper.
In the large bowl with the sprouts and squash, add the quinoa, spinach, pomegranate seeds and pecans, then mix in the dressing from the small bowl.